Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Halibut or cod fillet; cold
-boiled (see recipe)
4 tb Horseradish root; freshly
-grated -=OR=-
4 tb Prepared horseradish
1 pt Sour cream
1 ts Salt
1/8 ts White pepper
2 tb Onion; finely chopped
1 ts White vinegar
3 tb Dill; fresh, finely chopped
1 md Head lettuce; preferably
-Boston
2 Eggs; hard-cooked, sliced
3 Tomatoes; peeled cut in
-wedges

If you are using bottled, prepared horseradish, drain it through a
fine sieve, pressing out the excess juices with a wooden spoon or
squeeze it dry through a kitchen towel or double thickness of
cheesecloth. In a large mixing bowl, combine the horseradish, sour
cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped
dill. Break the fish into 2" chunks and carefully fold it into the
sour-cream dressing with a rubber spatula. Marinate for at least 30
minutes in the refrigerator, then arrange the fish, sauce and all, on
a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs
and tomato wedges and, just before serving, strew the remaining
tablespoon of chopped dill over the salad.

Browse by categories